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Baked Parmesan Zucchini Fries with Garlic Aioli | Lemons and Basil
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4 from 1 vote

Baked Parmesan Zucchini Fries with Garlic Aioli

These Baked Parmesan Zucchini Fries with Garlic Aioli make for a delicious side or lovely appetizer!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side/Appetizer
Cuisine: American
Keyword: chili cheese fries, garlic aioli, parmesan cheese, zucchini
Servings: 4
Calories: 126kcal
Author: Kaylee Pauley

Ingredients

  • 3/4 cup Panko crumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tsp Italian seasoning
  • 2 tbsp fresh parsley finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 small zucchini cut in half and quartered lengthwise
  • 2 large brown eggs
  • GARLIC AIOLI:
  • 1/4 cups mayonnaise
  • 1/4 cup Greek yogurt
  • 2 small garlic cloves minced
  • 3/4 tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper

Instructions

  • Preheat oven to 425 degrees.
  • For the Garlic Aioli, add all ingredients to small bowl, mix well, cover and refrigerate for 20-30 minutes while you make zucchini fries.
  • For the Zucchini Fries, line a large baking sheet with aluminum foil, then spray with nonstick cooking spray.
  • Add Panko crumbs, Parmesan cheese, Italian seasoning, parsley, salt and black pepper to medium bowl, stir until well combined.
  • In separate bowl, add eggs and beat well. Dip each zucchini fry in eggs, then coat in Panko/Parmesan mix, before adding to aluminum lined baking sheet. Repeat with all zucchini strips and spread out in a single layer.
  • Bake for ten minutes, then remove pan, flip each fry, and bake additional 8-10 minutes or until zucchini is cooked through and breaded outside is crispy/golden brown.
  • Serve warm with garlic aioli.

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 103mg | Sodium: 460mg | Fiber: 2g | Sugar: 2g